This is a long overdue note, but I hope you are well and that GM is filled to capacity with loads of eager women embarking on change from the inside out (vs. the world’s message of change from the outside in). GM was such a uniquely satisfying experience for me! As soon as I returned to CA, I was off […] Read more »

Julie Young, San Francisco, CA

Walnut Basil Pesto

It’s time to start thinking creatively about that great crop of basil you have growing in your garden or herb pot. Or if you don’t have a garden, it’s in abundant supply at your local farmer’s market. This version of pesto — Walnut Basil Pesto — is a popular condiment served at Green Mountain. Very versatile, you can use it to top fish, chicken, tofu, or pork, or use it as a spread in wraps or sandwiches, added to salad dressings or mixed into pasta dishes.

Heat oven to 350 degrees. Spread walnuts on a baking sheet and bake 8- 9 minutes; cool. Put walnuts in a food processor and pulse until consistency of coarse meal. Add remaining ingredients except parmesan cheese and pulse until coarsely chopped. Add cheese and pulse again just until pesto is
combined. Pesto can be stored in the refrigerator for about a week or in the freezer for several months.

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